2 lb. confectioners sugar
1/2 c. butter
1 can evaporated milk
1 (7 oz.) jar marshmallow cream
1 (18 oz.) jar peanut butter
1 tsp. vanilla

Butter a 13 x 9-inch pan; set aside. In a large Dutch oven, over low heat, stir in confectioners sugar, butter and evaporated milk. Continue cooking until mixture reaches the soft ball stage (234°F on a candy thermometer), stirring constantly. Remove from heat. Quickly stir in marshmallow cream, peanut butter and vanilla. Pour mixture into prepared pan and chill until firm, overnight.

Yield: 4 to 5 pounds of fudge.

Variation: Chopped Georgia pecans may be added. If added, include with the marshmallow cream, peanut butter and vanilla.